View Full Version : German Apple Pancake

June 14th, 2009, 07:16 PM
German Apple Pancake

From Cook's Illustrated. Published January 1, 2003.

Serves 4.

A 10-inch ovenproof skillet is necessary for this recipe; we highly recommend using a nonstick skillet for the sake of easy cleanup, but a regular skillet will work as well. You can also use a cast-iron pan; if you do, set the oven temperature to 425 degrees in step 1, and when cooking the apples in step 3, cook them only until just barely golden, about 6 minutes. Cast iron retains heat better than stainless steel, making the higher oven temperature unnecessary. If you prefer tart apples, use Granny Smiths; if you prefer sweet ones, use Braeburns. For serving, dust the apple pancake with confectioners' sugar and pass warm maple syrup or caramel sauce (recipe linked) separately, if desired.


1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1 tablespoon granulated sugar
1/2 teaspoon table salt
2 large eggs
2/3 cup half-and-half
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 1/4 pounds Granny Smith apples or Braeburn apples (3 to 4 large apples), peeled, quartered, cored, and cut into 1/2-inch-thick slices
1/4 cup light brown sugar or dark brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
confectioners' sugar for dusting


1. Adjust oven rack to upper-middle position; heat oven to 500 degrees.

2. Whisk to combine flour, granulated sugar, and salt in medium bowl. In second medium bowl, whisk eggs, half-and-half, and vanilla until combined. Add liquid ingredients to dry and whisk until no lumps remain, about 20 seconds; set batter aside.

3. Heat butter in 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add apples, brown sugar, and cinnamon; cook, stirring frequently with heatproof rubber spatula, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.

4. Working quickly, pour batter around and over apples (see illustration 1 from "Step by Step: Preparing the Pancake). Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes.

5. Using oven mitts to protect hands, remove hot skillet from oven and loosen pancake edges with heatproof rubber spatula; invert pancake onto serving platter (see illustrations 2 and 3 from "Step by Step: Preparing the Pancake"). Dust with confectionersí sugar, cut into wedges, and serve.


Preparing the Pancake

1. Pour batter around edge of pan, then over apples.

2. Loosen edges of pancake with heatproof rubber spatula.

3. Invert pancake onto large plate or serving platter.